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Written by Desja
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Saturday, 22 November 2008 09:03 |
Antonis Achilleos
1 tablespoon unsalted butter
1/2 yellow onion, diced
1 tablespoon flour
3/4 cup low-sodium chicken broth
1 10-ounce box frozen peas and carrots
1 3- to 4-pound store-bought rotisserie chicken, meat shredded
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)
Heat oven to 400° F.
Melt the
butter in a saucepan over medium heat. Add the onion and cook for 3
minutes. Add the flour and cook, stirring constantly, for 1 minute.
Still stirring, slowly add the broth. Cook until thickened, about 3
minutes. Add the peas and carrots, chicken, salt, and pepper. Remove
from heat.
Cut each piecrust in half to form 4 half-circles.
Spoon the chicken mixture over the bottom half of each half-circle,
leaving a 1/2-inch border. Using your fingers, wet the border with
water. Fold the top of each crust over the chicken to form a
quarter-circle. Press to seal. Make three 1-inch slits in each top
crust. Transfer to a baking sheet. Bake until golden, 15 to 18 minutes.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES
696.66(46% from fat); FAT 35.48g (sat 8.14g); CHOLESTEROL 142.95mg;
CALCIUM 61.27mg; CARBOHYDRATE 42.72g; SODIUM 680.21mg; PROTEIN 50.47mg;
FIBER 3.33g; IRON 4.29mg
Real Simple, DECEMBER 2005
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Written by Desja
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Saturday, 22 November 2008 09:01 |
Mark Lund1/2 baguette
3 ounces blue cheese
2 tablespoons honey
Thinly slice half a baguette. Place the
rounds on a baking sheet and broil them until they're golden brown
(about 1 1/2 minutes per side).
Divide the blue cheese among the toasted bread slices. Drizzle 2 tablespoons honey evenly over them.
Yield: Makes 4 to 6 servings
Real Simple, MARCH 2006
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Written by Desja
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Saturday, 22 November 2008 08:48 |
Maura McEvoy8 slices bacon, cut into 2-inch pieces
2 leeks (white and light green parts), cut into 2 1/2-inch strips
1 17.3-ounce package frozen puff-pastry sheets, thawed
4 ounces fontina or Swiss cheese, shredded
Heat oven to 375° F.
Cook the bacon in a skillet over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate.
Discard all but 1 tablespoon of the drippings and return to medium heat. Add the leeks and cook for 3 minutes.
Unfold
the puff pastry and place on 2 parchment-lined baking sheets. Sprinkle
with the cheese and scatter the leeks and bacon over the tops.
Bake until the pastry is golden brown and crisp, about 25 minutes.
Yield: Makes 1 serving
NUTRITION PER SERVING
CALORIES 372(61% from fat); FAT 25g (sat 9g); CHOLESTEROL 25mg; CARBOHYDRATE 24g; SODIUM 566mg; PROTEIN 11g; FIBER 2g
Sara Quessenberry
Real Simple, APRIL 2008
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Written by Desja
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Saturday, 22 November 2008 08:50 |
Wendell Webber1/2 cup smooth peanut butter
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
1 tablespoon fresh lemon juice
1 .92-ounce package Good Seasons Roasted Garlic salad-dressing mix
1 pound presliced sirloin
1 tablespoon sesame oil
Wooden skewers soaked in water
In a small bowl, stir together the peanut
butter, soy sauce, vinegar, lemon juice, 1 tablespoon of the dressing
mix, and 3/4 cup water and set aside. If the beef strips
have not already been flattened, gently pound them flat with a rolling
pin. In a bowl, toss together the beef, oil, and remaining
salad-dressing mix. Coat each strip of beef well and thread a skewer
through it. Broil 2 to 3 minutes per side. Serve the satays hot with
the dipping sauce. If you made it from scratch: 1 hour
Yield: 4 servings
NUTRITION PER SERVING
CALORIES
485(1% from fat); FAT 29g (sat 7g); CHOLESTEROL 65mg; CALCIUM 23mg;
CARBOHYDRATE 23g; SODIUM 5825mg; PROTEIN 32mg; FIBER 2g; IRON 3mg
Real Simple, AUGUST 2002
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Written by Desja
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Saturday, 22 November 2008 08:46 |
Don Penny
White Wine
2007 Anselmi San Vincenzo, $14
This rich Italian white has pleasing notes of pears and nuts.
2007 MacMurray Ranch Pinot Gris, $20
A plump, honeyed California wine with a hint of peachy sweetness. Perfectly suited to turkey with cranberry sauce.
2006 Conundrum, $24
This blend, made with Chardonnay, Viognier, and Muscat, has a silky texture and scents of fig and spice.
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